Grouper

It lives mainly in the rocky Mediterranean floor, weighting from 2 to 50 kg. There are also groupers in the Atlantic Ocean but they are smaller.

They are oval and flat and their mouths are wide and full of teeth. Its skin, scales and meat are very hard, the first one being inedible. It’s dark coloured. It’s fished all year round, being it the most appreciated fish in submarine fishing. It can be preserved for a long time but it has many scraps.

A ration is approximately 250 gr.

It’s cooked mainly in slices on a grill, “a la molinera” or in some different sauces. Different cuts (supreme, steaks) can be taken from larger fishes.

It’s a semi-oily saltwater fish.